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Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considering that the population is exposed to PAHs through several routes, and that the ingestion of contaminated food is considered the main one, evaluating the concentrations of these contaminants in food becomes essential, as well as the exposure and risk to the population at different ages through ingestion of the evaluated products. In the current study, the levels of nine PAHs (PAH9) were measured in 205 processed meat products commercially available and with high consumption in Brazil. The methodology involved saponification, extraction with n-hexane, purification with solid-phase extraction (SPE) silica cartridges, and quantification by liquid chromatography with fluorescence detection. In general, 83% of all samples were contaminated with at least one of the studied PAHs, and the measured PAH9 levels ranged between < LOQ-108.24 µg/kg. The highest mean of total PAHs was found in smoked sausage (108.24 μg/kg), while the lowest content was found in ham (1.83 μg/kg). Benzo[a]pyrene (BaP) and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and BaP) exceeded the maximum permissible limits of the European Union (EU) in three (1.5%) and 18 samples (8.7%), respectively. The results of margin of exposure results (MOE ≥ 10,000) and incremental lifetime cancer risk (ILCR) values (10 − 6 < ILCR < 10 − 4) in all ten types of meat indicated there were low significant potential health problems related to meat products consumption for the Brazilian population. [ABSTRACT FROM AUTHOR]

Background and Aim: Polycyclic Aromatic Hydrocarbons (PAHs) are chemical compounds formed by pyrolysis during the cooking of meat using different methods. High consumption of PAHs may increase the risk of many diseases that impact human health. The rational of current study that screening the presence of twelve PAHs in 44 meat samples prepared using traditional cooking method as (mandi, madhbi, haneeth) and modern cooking as (smoked lamb, brisket, beef cheeks). Materials and Methods: The PAHs were extracted by saponification method, purified by SPE-C18 and subjected for GC/MS analysis. The Retention time of sample compared with supplied library standard. Results: Data obtained showed that, non-carcinogenic PAHs such as fluoranthene and phenanthrene were present in higher proportions in traditional meat samples than in modern meat samples. Data obtained showed that the detected level of PAHs or degree of meat contamination, expressed as the sum of eight priority PAHs (S8PAHs), ranged between 3.9-34.5 µg/kg, 7.1-19.7 µg/kg, 6.0-23.4 µg/kg, 7.69-12.06 µg/kg, 9.4-31.9 µg/kg and 4.5-17.83 µg/kg for mandi, madhbi, haneeth, smoked lamb, brisket and beef cheek samples, respectively (p<0.05). The maximum levels were 10 µg/kg per meat sample. Brisket and mandi are considered to have the highest content of (S8PAHs) compared with other types, with averages of 18.613 µg/kg and 12.054 µg/kg, respectively. Benzo (a)pyrene, the most toxic PAH, was highly present in smoked lamb and brisket with mean concentrations of 4.275 µg/kg and 4.163 µg/kg, respectively. All of the samples analyzed were found to be below the EU permitted limit (5 µg/kg) in terms of BaP. Conclusion: It is recommended to add natural products rich in antioxidants during marination to prevent or reduce the formation of these PAHs. [ABSTRACT FROM AUTHOR]

Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg). [ABSTRACT FROM AUTHOR]

Summary: This study aimed to characterise the volatile aroma and hazardous compounds presented in smoked meat from various regions and types. The analysis was conducted using chromatographic/mass spectrometric techniques. In six types of smoked meat, 15 of the 40 key aroma compounds were found to be co‐occurring. The highest contributor among them was 2‐methoxy‐phenol. Compared to other smoked meat, Norharman was more abundant in smoked pork with a range of 4.97~81.04 ng g−1, and Nε‐carboxymethyl lysine (CML) and Nε‐carboxyethyl lysine (CEL) were higher in smoked pork and chicken with a range of 9.32~138.91 μg g−1 and 6.35~141.74 μg g−1, respectively. Benzo[a]pyrene (BaP) content did not exceed 5 μg kg−1 in any of the samples. Concerning aroma compounds, phenolics were higher in smoked pork and mutton, aldehydes in smoked duck and goose and nitrogenous compounds mainly in smoked chicken. Additionally, 12 key potential markers were identified for distinguishing between different regions and types of smoked meat. In comparison, southwest smoked meat showed higher levels of key phenolics such as 2‐methoxy‐phenol. This result contributed to a comprehensive understanding of smoked meat while being valuable in both retaining key aroma and reducing hazardous compounds in later stages of new product development. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Se'i meat, a traditional smoked meat in East Nusa Tenggara Province of Indonesia, is processed using kesambi wood as biomass fuel. However, this usage poses a threat to kesambi tree sustainability. The study explores varying particle sizes and adhesive quantities for kesambi leaf biobriquettes. Experimental trials analyse the physical and chemical responses of biobriquettes, aiming for high fixed carbon content and calorific value. Results show that the optimal condition for making the bio-briquettes is torrefied kesambi leaf with a particle size of 60 mesh and 5% adhesive. It has resulted in their moisture content of 3.37%, ash content of 2.28%, volatile matter of 14.83%, fixed carbon of 79.53%, density of 0.57 g/cm3, calorific value of 15.91 MJ/kg, and total phenol content of 0.95 mgGAE/g. [ABSTRACT FROM AUTHOR]

The objective of this study is an investigation of the influence of six different plastic packages (polyethylene terephthalate, high-density polyethylene, biodegradable high-density polyethylene, low-density polyethylene, polypropylene and polyamide polyethylene) on the migration of phthalate residues in smoked carp, trout and salmon stored at −18 °C for three and six months. Six phthalate residues concentrations were determined using the gas chromatography-mass spectrometry method. Diisobutyl phthalate (DIBP) and dibutyl phthalate (DBP) migrated the most into salmon meat from PAPE packaging after six months of storage, reaching 73.77 μg/kg and 78.45 μg/kg, respectively. The highest concentrations of bis(2-ethylhexyl) phthalate (DEHP) after six months of storage were present in salmon meat packed in polyamide polyethylene (253.56 μg/kg) and the lowest in carp meat packages in polypropylene (157.72 μg/kg). Phthalate residues in all the samples showed higher levels after three and six months of storage compared to the control sample. Among the investigated phthalates, polypropylene was the material with the lowest migration into fish meat. A further amount of DEHP migration in the fish was detected with a higher fat content. We acknowledge that levels of phthalates should be monitored, and research in this field should be continued, especially since there are no legal restrictions regarding the maximum level of phthalates in food. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) concentration in dry meat products is a priority safety requirement, mainly in those processed under the traditional smoking procedure. In order to investigate the levels occurred in traditional dry fermented sausages manufactured by regional home producers, samples were collected in region of Central-East part of Portugal for comparison with those from one micro industrial plant situated in the same geographical area. In the former products, mean total PAHs level (1364.0 µg/kg) almost doubled that of industrial counterparts (750 µg/kg) with PAH8 representing 2.9 and 1.65% of those total contaminations, respectively. In both product groups, BaA and CHR were the most concentrated compounds within the PAH8 indicator (15.39 µg/kg and 13.66 µg/kg vs 5.67 µg/kg and 5.15 µg/kg). In home made products the BaP concentration surpassed the limit value of 5.0 µg/kg in 31.3% of the samples, with 3 of these cases more than doubling that amount. In addition, more than 93% of samples showed a BaP contamination higher than 1.0 µg/kg. By the contrary, among products processed under the industrial conditions that limit was never surpassed and 81.3% of the samples presented a BaP level lower than 1.0 µg/kg. [ABSTRACT FROM AUTHOR]

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents. [ABSTRACT FROM AUTHOR]

Simple Summary: Innovations in the value chain of traditional meat products, leading to higher quality or healthier products, can support the niche market for local pig breeds and contribute to their more sustainable conservation. In this context, the present study investigated whether the quality traits of smoked dry-cured ham derived from the local Turopolje pig could be improved by including acorns in the animal's diet or by innovations in processing methods, such as smoke reduction. The results show that feeding acorns to pigs increased the processing yield but had a limited effect on the quality of the dry-cured ham, as only a few differences in the physicochemical, textural or colour parameters and volatile profile were observed. However, some sensory attributes, such as odour typicality, were affected by the acorn diet. Conversely, this innovation in processing led to a significant reduction in smoke-derived volatile compounds and an improved texture to the lightly smoked hams, as shown by both instrumental and sensory analysis. The Turopolje pig (TP) is a local Croatian pig breed that almost became extinct in the second half of the 20th century. Today, the TP is still endangered, and a new conservation strategy based on products with higher added value is needed to preserve the breed. There is little information on the quality of TP meat products such as smoked and dry-cured ham, including the impact of natural feeds or processing innovations such as smoke reduction. This study, therefore, investigated the effects of the animal's diet (either conventionally fed or acorn-supplemented) and the processing method (standard or lightly smoked) on the quality traits of dry-cured TP ham. Twenty hams, evenly distributed among the treatments, were processed for 15 months and then analysed for physicochemical and textural traits, volatiles and sensory profile. The hams from acorn-supplemented pigs lost less weight during processing (p ≤ 0.05). Otherwise, the diet had no significant effect on most examined ham traits. The exceptions were protein content and the texture parameter hardness, which decreased (p ≤ 0.05), and the degree of proteolysis and colour parameters, which increased (p ≤ 0.05) as a result of acorn supplementation. However, these effects were generally small and varied between the inner (m. biceps femoris) and outer (m. semimembranosus) muscles. Furthermore, acorn supplementation was associated with less typical ham odour and lower sensory scores for sweetness and colour uniformity (p ≤ 0.05). The smoke reduction had no effect on the physicochemical and colour properties but resulted in a significant reduction (p ≤ 0.05) in the volatile phenolic compounds and an improved texture to the hams. This was reflected both in reduced (p ≤ 0.05) hardness, identified in the instrumental analysis, and in an increased (p ≤ 0.05) softness, solubility and moistness, identified in the sensory evaluation. To summarize, the quality of the TP ham under the conditions studied was only slightly affected by acorn supplementation, whereas reduced smoking had a more significant effect, which was mainly reflected in an improved texture. [ABSTRACT FROM AUTHOR]

Regular consumption of fish can contribute to a more balanced and healthy diet. Incorporating fish into one's diet is important for maintaining a healthy and sustainable lifestyle. The processes of traditional smoking undergo a complex series of steps that significantly influence its quality, nutritional composition, and sensory characteristics. To address this issue, a study was conducted to evaluate the meat quality and salt concentration of traditionally smoked Arctic char at different stages of the smoking process (fresh meat, salted meat, desalted meat, and smoked meat). All the physicochemical measured parameters varied significantly during the smoking processes, with the quality of the products remaining high. The final product, traditionally smoked trout, experiences a substantial decrease in water content through drying, salting, desalting, and smoking at high temperatures, increasing dry matter content. Furthermore, there is a significant boost in protein content in smoked trout compared to fresh, salted, and desalted meat. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the qualitative and sensory disparities between conventionally smoked meat products and those treated with liquid smoke. Conducted at the University of Life Sciences' meat micro-production workshop (IULS), the experiment yielded three batches of meat samples: compact, heterogeneous, and emulsion. While batches 2 and 3 received treatments of 0.1% and 0.2% liquid smoke, respectively, across all three product categories, the control batch was subjected to conventional smoking. Twenty semi-trained evaluators conducted both sensory and physicochemical analyses. Liquid smoke significantly altered the texture, flavour, and appearance of emulsion-type goods, favouring samples that had been traditionally smoked. The variations were less pronounced in the products with heterogeneous structures, where there was a slight preference for the control batch and a considerable appreciation for the 0.2% liquid smoke batch. [ABSTRACT FROM AUTHOR]

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional drycured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called "PAH4" group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice. [ABSTRACT FROM AUTHOR]

Copyright of Archives of Veterinary Medicine / Arhiv Veterinarske Medicine is the property of Scientific Veterinary Institute Novi Sad and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This review article presents various aspects of polycyclic aromatic hydrocarbons (PAH) found in smoked animal-derived foods. The article covers PAHs and smoking methods, their levels and origins, regulatory aspects, existing knowledge gaps, as well as their impact on human health and future prospects concerning smoked animal-derived foods from the Republic of Serbia. Given our tradition and the widespread appreciation for smoked meat among consumers, producers are increasingly incorporating smoking into the production process of various animal and non-animal food products to encourage consumption diversification. Over the past ten years, our research has included smoking in traditional and industrial conditions. So far, we have examined the presence of PAHs in meat products, fish products and honey. Research on PAHs in grilled and smoked cheese is underway, after which we the results of the presence of PAH compounds in all types of smoked animal origin food will be available. Our findings revealed the presence of PAHs in the majority of studies conducted in the Republic of Serbia. Therefore, it is crucial to maintain continuous monitoring of their levels. Additionally, there is a need to develop models and implement solutions aimed at reducing PAHs in animal-derived foods intended for human consumption.

Copyright of GeSec: Revista de Gestao e Secretariado is the property of Sindicato das Secretarias e Secretarios do Estado de Sao Paulo (SINSESP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS–HPLC–FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products. [ABSTRACT FROM AUTHOR]

This study was carried out to reduce polycyclic aromatic hydrocarbon and improve safety of traditional (homemade) smoked dry-cured pork loin. Raw material (M. longissimus dorsi) derived from pigs was used for production of homemade smoked dry-cured pork loin. During one usual smoking procedure in the rural household, there was an ignition of fat droplets, coming from product and dripped onto the burner of the smokehouse, so pork loins were briefly exposed to open flame. Some of those pork loins were rinsed with tap water, immediately after the error. After the smoking period, samples were examinated on GCMS. The results indicated a significant difference in PAH content regarding the surface (BaP = 7.33 ± 0.77 µg/kg; PAH4 = 61.14 ± 1.72 µg/kg) and inside (BaP < LOQ; PAH4—not detected) part of dry-cured pork loin, and showed that the rinsing method contributed PAH content reduction in the surface part of samples (BaP = 3.43 ± 0.21 µg/kg; PAH4 = 25.33 ± 1.88 µg/kg). After rinsing, BaP and PAH4 values were in accordance with the permitted values of the EU Regulation for traditional meat and meat products (BaP ˂ 5 µg/kg; PAH4 ˂ 30 µg/kg). Thus, the rinsing method should be considered in dry-cured pork loin manufacturing, when errors in the smoking process occur, in order to obtain safe products. [ABSTRACT FROM AUTHOR]

In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2-0.6 μg/kg and < 0.2-2.7 μg/kg, respectively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages. [ABSTRACT FROM AUTHOR]

The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43–225.17 and 18.75–129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat (p < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17–6.84 mg/kg and 0.86–2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken. [ABSTRACT FROM AUTHOR]

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects. [ABSTRACT FROM AUTHOR]

Background: Red meat allergy is reported as a possible reason of allergic reactions in adults and children as well, however, the epidemiological data are biased by various factors. One of the most important group of meat proteins involved are serum proteins characterised by high cross-reactivity to serum proteins with remote animal species origin. Aim: Assessment of frequency of red meat allergy with the use of component resolved diagnostics in adults with a history of anaphylaxis and clinical characteristics of sensitized individuals. Material and methods: A prospective-observational study was designed for adults. The inclusion criteria were: at least one anaphylaxis in the past and lack of clear reason of that reaction after a detailed medical history, skin prick tests with food allergens. Other internal disorders mimicking anaphylaxis were considered as exclusion criteria. In all patients component resolved diagnostics (CRD) with the FABER test which enables an assessment of the presence of allergen-specific IgE against 244 extracts and allergen components, and the assessment of tolerance of red meat consumption was performed. Results: 28 adults (22 women and 6 men) at the mean age of 39 ± 14,6 yrs were enrolled into the study. Twelve (43%) survived more than one episode of anaphylaxis and 11 (39%) suffered from other allergic disorders. None of the enrolled patients showed a clear relationship of allergic symptoms with the red meat consumption. Specific IgE against multiple serum proteins were found in two patients (8%). All participants tolerated cooked, fried, and smoked red meat. Conclusions: Although red meat serum proteins seem to be a rare reason of sensitization in adults their high cross-reactivity and high biological and multifunctional potential must be seriously taken into account in all cases of idiopathic anaphylaxis. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are organic compounds that have been found in different food categories, and meat products can have high concentrations of PAHs, since the technological processes to which they are subjected, such as smoking, can produce several compounds. Considering the risk that these compounds can bring to the population's health, it is essential to develop an accurate and reliable method to evaluate the contamination of PAHs in products of animal origin. The objective of this study was to optimize and validate a method for the quantification of 4 PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in salami. The methodology included saponification, liquid–liquid extraction, solid-phase purification, and quantification by ultra-high-performance liquid chromatography. The effects of saponification parameters were investigated by experimental design, whereas the model obtained by regression analysis was considered satisfactory with the dissolution solvent of potassium hydroxide providing the highest global sum of areas. In validation, the parameters studied were adequate and within European and INMETRO Guidelines limits. The evaluation of 22 samples indicated that 27% were contaminated with at least one of the 4 PAHs, and benz[a]anthracene being the prevalent one with content varying between < 1.00 and 17.58 μg/kg. Two samples showed PAHs contamination above the maximum tolerable limit in the European Commission Regulation. [ABSTRACT FROM AUTHOR]

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New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level. [ABSTRACT FROM AUTHOR]

Smoking reindeer meat in a traditional Sámi lávvu (tent) is a knowledgeable and long tradition for food preservation among Sámi reindeer herders. However, due to the formation of polycyclic aromatic hydrocarbons (PAH) during smoking, scientists associate smoked meat with human health risks. PAH contamination of smoked food depends on the smoking method, the temperature and the wood species. The smoking temperature and the PAH contaminations of Sámi traditional lávvu-smoked reindeer products yet remain uninvestigated. To remedy this knowledge gap, we developed a unique co-produced lávvu-laboratory pilot study for temperature measurements and PAH analysis of smoked reindeer meat with different Arctic wood species (willow, birch and juniper) and plant parts (logs and twigs). Our study confirms reindeer herders understanding, that birch wood, and especially birch twigs, generate higher smoking temperatures than willow. Except reindeer meat smoked with birch twigs, PAH levels of analysed reindeer meat cuts were lower than EU recommended maximum levels. However, all smoked reindeer fat samples showed much elevated PAH contaminations. Our results demonstrate the importance of co-production including both scientific and traditional knowledge in research for increased understanding of Indigenous peoples’ traditional food smoking and to insure healthy traditional smoked Arctic products. [ABSTRACT FROM AUTHOR]

In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0–4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

p-Cresol is known as an environmental chemical contaminant that has toxic effects on humans. However, the presence of p-cresol in smoked foods has been seen as a flavor constituent. The present study had as objective to optimize and validate the QuEChERS method for the determination of p-cresol in beef hamburger, which was chosen as a representative matrix for six smoked meat products. The analysis was performed by gas chromatography coupled with mass spectrometry (GC-MS). The method showed limit of quantification (LOQ) of 40 µg kg−1, linearity between 40 and 200 µg kg−1, recovery higher than 70% and relative standard deviation lower than 14%. The proposed method was applied to six different smoked foods and the p-cresol concentration ranged from 148 to 872 µg kg−1 and only the turkey breast pate showed a concentration lower than the LOQ. The descending order of p-cresol level in smoked samples was: sausage > shredded tuna > salami > turkey breast > hamburger > turkey breast pate. In three analyzed samples, the results showed that the p-cresol migrates from the surface to the food inner. Finally, the proposed method was simple and efficient to quantify high levels of this contaminant in smoked foods and it could be a useful tool for the monitoring food safety and quality. [ABSTRACT FROM AUTHOR]

Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lomé and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken meat after smoking were significant (p <.05). Smoked chicken had good hygienic quality in compliance with regulations and variable water, protein, fat, and mineral contents. Their water activity (0.967 ± 0.011) indicated a highly perishable product with low storability. Low levels of total phenols suggested a light smoking product while Polycyclic Aromatics Hydrocarbons content (> maximum level allowed) pose a health risk. Smoked chickens overall acceptability was over 6 on a 9-point scale, but the seasoned and pre-cooked ones had the highest water loss rates and obtained the highest preference scores. Attributes "not tender enough," "not spicy enough," and "not salty enough" reduced the preference score by 1 to 2 points and should be considered in an improvement step. [ABSTRACT FROM AUTHOR]

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background. Foodborne illness is one of the major public health problems globally. The majority of foodborne diseases arise from foods of animal origin. Hence, this study was proposed to evaluate meat handling practices and associated factors working in butcher shops in North Shewa Zone. Methods. Data were collected through face-to-face interviews using a pretested structured questionnaire. Data were entered into a computer and analyzed using SPSS version 26. Binary logistic regression was used to identify factors associated with meat handling practice. Result. The majority, 128 (57.1%), of meat handlers smoke in workplaces, and 20 (8.9%) of meat handlers handled money while processing meat. 180 (80.4%) of meat handlers process/handle meat when they had cuts, wounds, bruises, or injuries on their hands. 12.1% and 15.6% of meat handlers took food safety training and medical checkups, respectively. 51.3% of meat handlers had good meat handling practices. Knowledge (adjusted odds ratio [AOR] 2.99, 95% confidence interval [CI] 1.73-5.15), attitude (AOR = 1.94 , 95% CI: 1.12-3.37), experience (AOR = 4.27 , 95% CI: 2.34-9.85), medical checkup (AOR = 3.87 , 95% CI: 1.67-8.96), and educational status (AOR = 5.50 , 95% CI: 1.05-28.75) were significantly associated with meat handling practices. Conclusions. Food hygiene training before employment and awareness creation for meat handlers should be strengthened. Routine inspections by responsible authorities are also recommended. Future studies should focus on the enumeration of bacterial load from utensils and meat handlers. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives. [ABSTRACT FROM AUTHOR]

Plant extracts are obtained by extracting bioactive compounds from various plant sources such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich sources of bioactive molecules such as polyphenols (flavonols, anthocyanins, flavanols, benzoic acid, tannin, lignin, stilbenes, cinnamic acid, phenolic acids), terpenoids (carotenoids, terpenes, triterpenes, phytosterols, iridoids), organo‐sulfurs, and alkaloids. These molecules exert antioxidant and antimicrobial effects; hence widely utilized as potential natural preservatives by partial or fully replacing the synthetic preservatives. Plants extracts could be used in cured and smoked meat products as nitrites/nitrates replacer by reducing residual nitrite, N‐nitrosamine formation, and antimicrobial effect. The application of plant extracts by replacing synthetic additives helps in improving the functionality of meat products, the development of wellness foods or clean‐label foods, and the production of healthier meat products without or with minimum use of synthetic additives. There should be a proper focus on using green, nontoxic solvents, exploring the novel, sustainable and economical source of bioactive compounds, efficient agro‐industrial waste utilization, and novel environmentally friendly, sustainable green processing technologies to extract bioactive compounds from the plant source. The present review is intended to provide recent insights on technological aspects of extracting functional compounds from plant biomass and the utilization of these plant extracts as a potential alternative to synthetic preservatives in the meat matrix. Novelty impact statement: Plant extracts are rich sources of bioactive compounds exerting antioxidant, antimicrobial, and health‐promoting activities. The application of plant extracts in the meat products would help in reducing the use of synthetic additives, replacer of nitrites/nitrates, production of wellness/healthier foods, and clean label foods. The applications of plant extracts are also successfully explored for developing active films for extending shelf life and quality preservation, preparation of intelligent pH strips for in situ quality monitoring, and use of various combinations of extracts with essential oils or even with a lower dose of antibiotics to reduce the risk of antibiotic resistance. [ABSTRACT FROM AUTHOR]

The study assessed microbial safety and polycyclic aromatic hydrocarbon concentrations (PAHs) of intermediate moisture smoked African giant snail (Achatina achatina) meat. Snail samples were smoked after treatments with 25% glycerol, 0.5% potassium sorbate and 3% NaCl. One hundred (100) smoked snail samples were used for the analysis. Four (4) samples were used for preliminary analysis with one sample for each infusion method. The 96 remaining samples were divided into four (4) groups of 24 samples per group based on the four infusion methods and each group was divided into six (6) batches of four (4) samples. Microbiological analyses were carried out on the smoked snail samples to determine the presence of pathogenic bacteria, Campylobacter jejuni (CJ), Listeria monocytogenes (LM), Mycobacterium tuberculosis (MT), Salmonella spp. (SP), Escherichia coli (EC), and Yersinia enterocolitica (YE) using standard methods and PAH concentrations were determined by using Gas Chromatography-Mass Spectrophotometric method. The results showed that there was presence LM, EC, and YE from the smoked snail samples. The sixteen different PAHs: Naphthalene (Nap), Acenaphthylene (Acp), Acenaphthene (Acn), 1,2-Benzanthracene, (1,2 BAnt), fluorene (Flu), Pyrene (Pyr), phenanthrene (Phe), anthracene (Ant), fluoranthene (Flr), benz [a] anthracene (B[a]A), chrysene (Chr), benzo [b] fluoranthene (B[b]F), benzo [k] fluoranthene (B[k]F), benzo [a] pyrene (B[a]P), Dibenzo[a,h]anthracene (DB[a,h]A) and benzo [ghi] perylene (B[ghi]P) were detected. The PAHs concentrations in the samples were very high and above maximum permissible level of 2.0 µg/kg for BaP. The concentrations of PAH4; 4PAHs (B[a]P + Chr + B[b]F + B[a]A) in all the samples despite curing were high and greater than the maximum acceptable level of 12 µg/kg stipulated by European Commission Regulation (EU) No 835/2011 of 19 August 2011 for B[a]P in grilled or smoked meat products. [ABSTRACT FROM AUTHOR]

The volatile flavour compounds of Herzegovinian dry smoked goat meat were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total of 97 volatile compounds were identified and quantified which belonged to several chemical groups: phenols (75.12%), aromatic hydrocarbons (17.47%), aldehydes (3.89%), acids (3.55%), alcohols (2.07%), ketones (1.60%), furans (0.36%), hydrocarbons (0.29%), terpenes (0.19%), esters and lactones (0.06%). The most common groups of volatile compounds in the samples of Herzegovinian dry smoked goat meat were phenols, aromatic hydrocarbons and aldehydes. Of all the identified compounds, the most common were p-cresol, creosol and 2,6-dimethoxyphenol, which were formed in the smoking process. PCA analysis showed that a positive correlation was found between the content of phenol and hydrocarbons, alcohols, ketones, esters and lactones, and terpenes, aromatic hydrocarbons and acids. Phenols as the most represented group of volatile compounds was characteristic for the leg sample (83.03%). [ABSTRACT FROM AUTHOR]

Introduction: This study assesses the effects of pollutants generated by the burning of firewood by pygmies practicing the smoked meat trade. Materials and Methods: A total of 56 rural pygmies aged 36.92 ± 4.69 years old were divided into two groups, whose 29 exposed pygmies (practicing meat smoking) and 27 less exposed pygmies (not practicing this trade). Levels of PM2.5 pollutants and respiratory parameters were measured. A questionnaire including demographic data and another to identify symptoms of respiratory diseases were used. Epi info 7 software was used to perform the analyses. Results: This study indicates high concentrations of pollutants in the environment where this occupation is practiced. All spirometric parameters decreased in the exposed pygmies. The symptomatology was chronic cough, shortness of breath, wheezing and dyspnea that were higher in the exposed pygmy group. There was a strong association between the age of the subjects, the duration of exposure and the level of pollutants with certain symptoms. Conclusion: These results suggest that pygmies involved in smoking game meat inhale significant quantities of toxic particles. This pollution has health and environmental implications. Screening programmer are needed for this population. [ABSTRACT FROM AUTHOR]

The phenomenon of polycyclic aromatic hydrocarbons (PAHs) in processed meats and meat products has been a serious concern to scientists in the last few decades. This study investigates PAHs formation and mitigation in processed meats and meat products. Common carcinogenic PAHs are Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Benzo[b]fluoranthene (B[b]FA), Benzo[ghi]perylene (B[ghi]P), and Dibenzo(a,h)anthracene (DB[a,h]A). The European Union maximum permissible level of 2.0 µg/kg (0.002 mg/kg) for BaP and 12 µg/kg (0.012 mg/kg) for the sum of 4PAHs (B[a]P + Chr + B[b]F + B[a]A) were approved by Commission Regulation (EC) No. 1881/2006 of 19 December 2006 as amended by Regulation (EU) No. 835/2011 of 19 August 2011 for B[a]P for grilled or smoked meat and fish for human consumption. PAH formation in processed meats and meat products are influenced by different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic infrared cooking, and so on. The levels of PAHs depend on factors like distance of food from heat source, source of fuel, level of processing, cooking durations/time and techniques, or methods of cooking. Other methods and processes like conching, and storage also enhance the amount of PAHs in processed meats and meat products. To mitigate the quantity of PAHs in processed meats and meat products, standardization of processed meats and meat products and processes, designing appropriate cooking tools and methods, and developing model regulations will assist in this direction and enhance the quality and safety of processed meats and meat products. [ABSTRACT FROM AUTHOR]

This study was undertaken to assess polycyclic aromatic hydrocarbon (PAH) and heavy metal concentrations of commercial grilled meat (suya) and smoked catfish (Clarias gariepinus Burchell, 1822) from South-West, Nigeria. A total of 100 samples of grilled meat and 100 samples of smoked catfish were collected purposively from five major cities in South-West, Nigeria between July and October, 2019. The samples were analyzed to determine PAH and heavy metal [Lead (Pb), mercury (Hg), cadmium (Cd), chromium (Cr), and Arsenic (Ar)] concentrations present in the samples. This study revealed that commercial suya and smoked catfish samples from major cities from South West, Nigeria contained varying concentrations of the following carcinogenic PAHs; Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Benzo[b]fluoranthene (B[b]FA), Benzo [ghi] perylene (B[ghi]P), and Dibenzo(a,h)anthracene (DB[a,h]A). The concentrations of the PAHs in the samples were very high and above the European Union maximum permissible level of 2.0 µg/kg (0.002 mg/kg) for BaP and 12 µg/kg (0.012 mg/kg) for the sum of 4PAHs (B[a]P + Chr + B[b]F + B[a]A) approved by Commission Regulation (EC) No 1881/2006 of 19 December 2006 as amended by Regulation (EU) No 835/2011 of 19 August 2011 for B[a]P allowed in grilled or smoked meat and fish for human consumption. The high concentrations of carcinogenic PAHs in commercial suya and smoked catfish from major cities in South West, Nigeria above the EU maximum permissible level of 2.0 µg kg−1 may be due to poor process control like high grilling temperature above 100 °C and longer grilling time associated with traditional suya processing and fish smoking in Nigeria. This could have resulted in public health concerns for consumers as carcinogenic PAHs have been linked to cancer. Also, the concentrations of Pb, Cd, Hg, Cr, and Ar in the commercial suya and smoked catfish samples studied were very low below the maximum permissible limits approved by World Health Organization, 2006 for grilled and smoked meat and fish which are Pb (0.3 mg/kg); Cd (0.2 mg/kg), Hg (0.2 mg/kg), and Cr (0.3 mg/kg) and therefore the products may not constitute health risks to consumers. [ABSTRACT FROM AUTHOR]

Background and Aim: Renal stones are the most common urological disorder resulting in different marked morbidities with different risk factors. This study aimed to assess the perceptions of the general population regarding dietary factors in promoting and preventing nephrolithiasis in the Taif region. Methods: We carried out this cross-sectional study during a period of 4 months. All Taif city population who were ≥18 years old were included in the study regardless of their gender and history of urolithiasis. Participants were excluded if they were <18 years of age, not Taif city residents, and whose primary language was not Arabic. Data were analyzed using SPSS ver. 23. Results: It was found that 68.4% of the participants had poor knowledge of dietary risk factors. Further, 86.4% of the participants thought that their diet could affect the risk of kidney stone formation, and 88.6% believed that water can decrease the risk of kidney stone formation. In addition, 54.5% and 66.3% knew that increased consumption of meat and smoking can increase the risk of kidney stone formation. Conclusion: The knowledge regarding specific dietary risk factors promoting and preventing kidney stones formation was poor among the Taif city population. [ABSTRACT FROM AUTHOR]